Advances in the formation mechanism, influencing factors and applications of egg white gels: A review

作者：Jianwei Zang, Yuanyuan Zhang, Xiaoyang Pan, Da‐Yong Peng, Yonggang Tu, Jiguang Chen, Qing‐Feng Zhang, Daobang Tang, Zhongping Yin · 发表于：Trends in Food Science & Technology · 年份：2023 · DOI：10.1016/j.tifs.2023.06.025 · 被引用次数：86 · 研究领域：Proteins in Food Systems、Muscle metabolism and nutrition、Microencapsulation and Drying Processes